Fried Green Tomato & Scrapple Napoleons

Hey, don’t knock it if you haven’t tried it! This is a great way to enjoy green tomatoes and obscure pig parts, two greatly underused ingredients.

Fried Green Tomato & Scrapple Napoleons
serves 4

1 lb scrapple, sliced the short way into 12 half-inch tranches
3-4 green tomatoes, sliced into 12 half-inch latitudinal tranches
1 medium onion, sliced thin
2 eggs
1 cup flour
1 cup corn meal
1 teaspoon salt
1 teaspoon dried leaf thyme
freshly ground black pepper
honey

In three separate bowls, (1) beat eggs, (2) add flour, and (3) combine corn meal, salt, thyme & pepper. Set aside.

Fry scrapple over medium heat in 12-inch nonstick skillet until crispy on both sides, about 10-15 minutes total. Transfer to cake rack set on cookie sheet in warm oven. Without cleaning skillet and still over medium heat, add onion slices and cook until barely golden, about 1-2 minutes per side. Transfer to rack in oven. Again not cleaning pan, and still over medium heat, add oil and heat until almost smoking.

While oil is heating, dip tomato slices in flour, then egg, then corn meal, coating well each time. Place 6 slices in hot oil and cook over medium heat for 5-7 minutes until golden brown, then turn & repeat. Remove to rack in oven and repeat with remaining 6 slices.

Construct Napoleons thusly: tomato, onion, scrapple, etc. Drizzle with honey & serve.

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